Method for preparing fermented litchi grain probiotic freeze-dried block

Abstract

The invention discloses a method for preparing a fermented litchi grain probiotic freeze-dried block. The method comprises the steps of: peeling the fresh high-quality intact litchi and removing the nucleus and preparing a litchi pulp by ultra-wet wet pulverization; immersing the oats in water and autoclaving the material to obtain the oat pulp; sterilizing the litchi pulp, cooling the material toroom temperature, and then mixing the material with the oat pulp, and adding an activated Lactobacillus casei culture to obtain a litchi oat slurry; fermenting the litchi oat slurry for 48 hours to obtain a fermented product of the litchi oat slurry, scientifically rationally mixing the product with the cream and modified starch, and mixing the materials uniformly; processing the mixed material by a molding device or a molding die for forming; performing pre-freezing fixing of the molding material in a quick-freezing library below -40 DEG C; pushing the frozen material into a drying chamber and performing vacuum freeze drying to obtain the fermented litchi grain probiotic freeze-dried block, which is convenient for transportation and long-term storage. The taste is diversified, and the fermented litchi grain probiotic freeze-dried block is very convenient to eat and carry, and is suitable for people of all ages.

Description

technical field [0001] The invention relates to the technical field of fruit and vegetable processing, in particular to a method for preparing a freeze-dried block of fermented lychee grain probiotics. Background technique [0002] my country is the world's largest litchi producer, accounting for 70% of the world's total litchi production. Due to the concentration of litchi maturity period and its intolerance to storage, according to statistics, more than 20% of litchis are lost due to rot and deterioration every year. Therefore, the proportion of litchi post-production processing industry in litchi industry is increasing. Traditional fruit and vegetable processing has many problems such as high energy consumption, heavy pollution, long production cycle, poor taste, and large nutritional loss. It is urgent to seek advanced fruit and vegetable intensive processing technology to solve them. The use of probiotic fermentation can not only solve the problems of high energy consu...

AI Technical Summary

Problems solved by technology

Yogurt products need to be refrigerated in an environment of 2-3°C. The shelf life is generally 21 days, and the variety has a single taste and nutrition, and the shelf life is short. The storage method is special and inconvenient to carry. , diverse tastes, convenient and fast consumer demand

Commercially available fermented fruit and vegetable juices and yogurt need to be transported and sold in the cold chain. Due to problems such as preservation and storage, their sales are limited, and the new commercially available freeze-dried fruit and vegetable yogurt cubes are only a simple mixture of fruits, vegetables and yogurt. In view of this, It is necessary to provide a lychee freeze-dried block that is convenient for transportation and long-term storage, and is convenient to eat and more balanced in nutrition. Therefore, we propose a preparation method of fermented lychee grain probiotic freeze-dried block to solve the above problems